City Ceviche

Name: City Ceviche
Prep time: 30 min
Cook time: 5 min
Total time: 95 min
Yield: 12
Ingredients: 0.5 pound sea scallops; 0.5 pound shrimp, peeled and deveined; 0.5 cup fresh lime juice; 2 tablespoons fresh orange juice; 1 finely chopped red bell pepper; 1 finely chopped yellow bell pepper; 1 cup diced seeded tomato; 0.5 cup halved, thinly sliced red onion; 0.5 cup coarsely chopped fresh cilantro; 1 small serrano chile pepper, seeded and minced; 1 tablespoon grated orange zest; 0.125 teaspoon ground cumin; 0.125 teaspoon cayenne pepper; kosher salt to taste; 1 avocado, diced; 1 tablespoon olive oil

4.9

(18)

13 Reviews

6 Photos

This city ceviche recipe is an excellent appetizer to enjoy with friends when San Francisco's Indian summers warm up the city. While marinating in citrus juice overnight is the way to "cook" fish in ceviche, I found that the poaching process is faster and the best and easiest way to judge if it's cooked. I often buy precooked shrimp (not frozen!) and poach the scallops. It's best served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.

Submitted by LADYJANE1

Updated on April 1, 2025

6

Prep Time:

30 mins

Cook Time:

5 mins

Additional Time:

1 hr

Total Time:

1 hr 35 mins

Servings:

12

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 12 servings

8 ounces sea scallops
8 ounces shrimp, peeled and deveined
½ cup fresh lime juice
2 tablespoons fresh orange juice
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 cup diced seeded tomato
½ cup halved, thinly sliced red onion
½ cup coarsely chopped fresh cilantro
1 small serrano chile pepper, seeded and minced
1 tablespoon grated orange zest
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper (Optional)
kosher salt to taste
1 avocado, diced
1 tablespoon olive oil

Directions

Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.
Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.
Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.
Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.
Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.
Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.

114 home cooks made it!

Nutrition Facts (per serving)

83	Calories
4g	Fat
5g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 83
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 37mg	12%
Sodium 109mg	5%
Total Carbohydrate 5g	2%
Dietary Fiber 2g	6%
Total Sugars 2g
Protein 7g	15%
Vitamin C 41mg	45%
Calcium 33mg	3%
Iron 1mg	7%
Potassium 293mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

We Care About Your Privacy

We and our partners process data to provide:

nproxy.org